I'm not sure I could give you any insight without a much more detailed description of your formula (including flour type) and workflow from start to opening the dough ball and any other changes you made no matter how seemingly small.

I've not had a problem swapping SD for IDY or ADY without making any other changes. Are you doing a long cold fermentation? 7% is not a terribly large quantity. That's about the only thing I can think of off the top of my head that might be the problem.

Here's some more detail. Any advice on my approach would be much appreciated.

1) Mix 300g KABF w/ 2% sea salt2) mix 60% tap water w/ 7% starter3) add water/starter into flour and mix by hand until water / flour are incorporated4) Knead dough by hand on counter for about 3 minutes (maybe my kneading style needs help, I push the dough out on the counter and fold over and repeat). I also have a Kitchen Aid I could use)5) let dough rest for about 5 minutes and knead again.6) Let dough rise for 24 hours at room temp7) Divide into balls and put into oiled containers, and into the fridget for 12 hours Pull out containers and let rest at room temp for about 10 hours9) Remove dough balls gently onto floured surface and work out into circular shape with finger tips, then stretch out over the back of my hands

The only departure from my usual process w/ ADY is that I let the dough rest and then kneaded again.